PREPARATION

For an oatmeal you do not have to immediately run to the store. If you have a bar or regular blender, it is sufficient to grind oatmeal therewith. I’ve just done with blender (see photo below).

Crumble the yeast and put it together with sourdough in a large bowl. Add the water and mix with your hands until a smooth liquid. Sprinkle the oatmeal and mix quickly to a thin, granular, smooth batter. Cover the bowl with cling film and leave it for about 4 hours at room temperature. The mixture should be thick and spongy.

I did mix those two flowers with liquid mixture really immediately (not in two steps), but it was no problem. The dough has risen nicely and nothing has happened to him. So the next step you can skip but keep the time to rise. Then you can continue to do the kneading of dough on a floured workplace.

Work the flour and salt through it, so that a weak, somewhat sticky dough – it will feel stickier than dough of wheat flour. If the dough with your hands or the bowl, add some flour. There are dry crumbs in the bowl or the dough feels stiff and dry, add some water.

Place the dough on a work surface and knead for 10 minutes solid. Cover with a damp cloth, an inverted bowl or a sheet of plastic wrap and let rest for 15 minutes. Shape the dough into an oval loaf of 23 cm long and put it on oath dusted baking sheet. Slide the tray into a large plastic bag or cover it gently with a damp cloth. Let the dough rise until the volume has almost doubled, about 1-2 hours.

Heat at the end of the rise of the oven to 428°F.

Sprinkle the top of the bread with some oatmeal. Then cut with a kitchen scissors a zigzag pattern in the top. Let the bread bake about 35 minutes until light golden brown and sounds hollow when you tap the bottom.

Let it cool on a rack and then he can also be frozen.